9.10.17

Blackberry Chia Jam and Almond Loaf (Vegan/ low -sugar)

I have baked another loaf! It is starting to become a little of a signature dish on my page! I just love the convenience of the bread/loaf tin and I have many recipe ideas for some yummy loaves. 

Yesterday was a runny Sunday and there is nothing better to do than baking on a day like this. I have been craving some chia jam and I thought I would make blackberry chia jam as blackberry jam used to be my favourite. If you haven't tried chia jam before I highly recommend you try it and not just for the loaf. it is delicious on toast and on porridge too! 

Apart from baking I have been busy searching for a new home in our new town but so far no luck. We have meet a few lovely mums and kiddies so far and the twins are enjoying their new life. They have really progressed with their vocabulary (in both French and English) lately.



Blackberry Chia Jam and Almond Loaf:

Blackberry chia jam:

  • 1 cup of fresh or frozen blackberries (I used frozen sadly)
  • 1 tbsp of maple syrup (more if needed)
  • 1 tsp of vanilla essence
  • 1 tbsp of water
  • 1 tbsp of chia seeds
  1. In a pot, cook the blackberries with the water on medium heat until they become soft.
  2. Crush them with the back of a spoon and add in the vanilla, maple syrup and chia seeds. Turn off the heat and leave to set in a jar. 
Loaf:
  • 1 cup of wholemeal (whole-wheat) flour
  • 1/2 cup of quick oats
  • 1/2 cup of almond meal
  • 1 cup of nut milk
  • 1/4 cup of stevia or sweetener of your choice
  • 1 tsp of vanilla essence
  • 2 1/2 tsp of baking powder
  • 1/2 tsp of apple cider vinegar
  • 1/3 cup of chia jam



  1. Preheat your oven to 175 degrees Celsius and line a loaf tin with baking paper.
  2. In a bowl mix the nut milk, baking powder and apple cider vinegar. Leave for a minute.
  3. Add in the flour, almond meal, oats, sweetener and vanilla. 
  4. Mix all together and pour into your tin.
  5. Top with dollops of chia jam and mix through with a knife. 
  6. Cook for 45-60 minutes at 175 degree.
I tried to make some swirls but failed. Maybe you will have better luck than me!



Let me know if you make this blackberry chia jam and almond loaf by tagging me on Instagram @healthyfrenchwife! thanks xx

2.10.17

Healthy Toddler Snack Ideas

My top 10 Toddler Snacks

As a nutrition student and mum I try to feed my twins healthy wholesome food that is mostly homemade. But I know sometimes life gets a bit too busy and kids go from not being hungry to being starving to death in about 1 second without any warning! My little boy James is always hungry so I carry in my bag a million snacks. I try to change them up often so they get a variety of foods and nutrients and keep it interesting for them.

  • Fruit – obviously fruits are a God’ send when it comes to practical snacks that kids love. Bananas even come in their own wrappers haha the twins usually either have banana, strawberries, blueberries or apples. I limit their fruit intake to 2 servings a day so they don’t just fill up on fruit! They also like cut up watermelon, melon, mandarines, raspberries and pineapple.
  • Nuts (Careful as nuts can be chocking hazards). My twins don’t have nut allergies so we eat roasted cashews (unsalted and with no added oil), walnuts, pumpkin seeds, sunflower seeds and almonds.
  • Pop corn – the natural kind not the buttery salted kind! Pop corn can be a chocking hazard too so be careful.
  • Bliss Balls- the twins love their bliss balls. I make them full of nuts, seeds, oats, a few dates or goji berries and chia seeds, cacao … I have a few recipes in my Healthy Little Tummies Recipe ebook including a low sugar and a nut-free recipe!
  • Dried fruits – In moderation sultanas and other dried fruits like dried figs and dried apricots are a great portable snack. I try to be mindful of the portion size when giving them dried fruits as they can pack up a lot of sugar. I usually limit it to 10 sultanas or 2 dried figs or 2 dried apricots each and something else with it.
  • Legumes – Chickpeas or edamame beans. This might be a very weird snack but my kiddies love chickpeas and enjoy snacking on them straight from a can! Saves me when I don’t have anything else! Plus packs a lot of plant-based protein and fiber. They also enjoy them roasted.
  • Crackers – I give them puffed rice cakes or brown rice crackers with no nasties. They like them and it makes them happy and it makes my life as a mum a lot easier! I try to limit them to every few days as I feel like they would just eat crackers all day everyday!
  • Baked goods – Since I do so much healthy baking they have healthy vegan muffins or cookies here and there. I have some healthy recipes in my ebook too.
  • PB Sandwich – for a more filling snack they have a cut-up peanut butter sandwich. (Not the crust though! Haha
  • Hummus and veggie sticks – We often share a savoury platter for our afternoon snack when we are home with hummus or beetroot hummus, veggies sticks and socca crackers (recipe in my kids ebook).  I prefer doing this snack at home as they get messy dipping in the hummus!
I hope you enjoyed this blogpost. Feel free to let me know on Instagram @healthyfrenchwife xx

11.9.17

First Week in Orange NSW!



We have recently moved to Orange, Nsw- a lovely country town 3.5 hours from Sydney. We are really falling in love with the countryside, the cafes and restaurants and family life in a small towm. We are not used to the cold and it has been very cold for the past week. 2 degrees in the morning and a top of 9 degrees in the afternoon with a cold breeze!

We moved here from Perth for my husband’s job at the mine near Orange.

Orange has a lot to do and see between lake Canabolas, all the pretty wineries, Mount Canobolas. It is a cute town with cherry blossom trees at the moment.

We also love the fact that everytime we put a destination in our google map it tells us it is 5-12 minutes away! It takes 5 minutes from our temporary house to see cows and sheep right outside of town.

If any of you is ever in the region I recommend visiting!

So far I am loving the following addresses: (I plan on updating my blog with some great Orange finds along the way)

  •       Byng Street Café- the best soy flat white I have had so far- (they use Bonsoy) and they had a delicious mushrooms on toast breakfast. I plan on going again soon and trying out other items on the menu.
  •       The Greenhouse of Orange- if this place was in Perth or Sydney it would be booked out all the time! It is huge and they offer so many things- delicious lunch and dinner focusing on local produce, a great rooftop serving pizza and street foods and an amazing family pavillon with an indoor and outdoor kids playground. This will be a very regular outing for the twins and I!
  •       Local red wines- I have been enjoying Climbing Shiraz, Philip Shaw Idiot shiraz and Heifer shiraz. I haven’t tried too many yet as I have only been there 1 week! Haha
  •        Mount Canabolas, Lake Canabolas for some pretty scenery and fitness. We ran around the lake and it was a nice 2.4km loop with a few hills.
  •        The local farmers market.
  •        Cook Park. – a very pretty old-fashioned and European styled park. It reminded me of my childhood parks in France.
  •       The Agrestic Grocer for coffee and their local organic produce.


7.9.17

Healthy Vegan Carrot Cake with Cashew Vanilla Icing

Thank you for all the love I have received on my Instagram page for this cake. I have loved seeing the remakes and I hope everyone will love it. I want to make it again but sadly the oven in our temporary accommodation isn't working. Not having an oven is really not ideal for someone who bakes 2-3 times a week haha

Hopefully we get to have it fixed very soon. 


Healthy Vegan Carrot Cake with Cashew Vanilla Icing

2 cups of wholemeal flour
2 tsp of apple cider vinegar
2 tsp of baking powder
2 tsp of flaxseed powder
1 1/2 cup of nut or soy milk
2 large carrots grated 
1/2 cup of coconut sugar
1/3 cup of chopped walnuts (optional)
1/2 tsp of mixed spice
1 tsp of nutmeg powder
1 tsp of vanilla powder 
1 1/2 tsp of cinnamon
Pinch of salt

1. Preheat your oven at 175degrees Celsius. 
2. Line a cake tin with baking paper.
3. In a mixing bowl, add in the dry ingredients together and mix.
4. Add in the wet ingredients and mix slowly.
5. Grate the carrots and fold them gently with the dough. 
6. Pour in your cake tin and cook for 50-60 minutes at 175degrees. 
7. Leave to cool down before adding my cashew vanilla icing and extra walnuts. 

Cashew Vanilla Icing 

1 cup of soaked cashews 
1 tbsp of coconut oil
1 1/2 tsp of vanilla powder
4 tbsp of water 
2 tbsp of maple syrup

1. Soak your cashews in water overnight and drain and rinse.
2. Mix in a blender with the other ingredients until creamy and smooth. 
3. Add more water if required. 
4. Place in the fridge for 30 minutes before pouring on top of your cake when cooled down. 

26.8.17

Ebook Sale !!

These past few weeks have been very busy for us as we are moving to a new city and a new state in Australia! My husband got a new job in Orange, NSW so we are moving in 1 week with our twins to a new town! I have never been to Orange and I am really excited for the next adventure in our lives and live in the country so our twins can have a big backyard. 

In the meantime things have been a bit quiet around here and on my Instagram page as I am juggling studying, toddlers, planning a move and running for my half marathon tomorrow!! 

So this is a perfect time to do a sale on my Healthy Little Tummies for the next 4 weeks! Perfect for back to school in the northern Hemisphere too. 

35+ healthy, plant-based, allergy-friendly and toddler-approved recipes!

Click Here to purchase my ebook on sale!

  • PLANT-BASED NUTRITIOUS RECIPES FOR TODDLERS AND YOUNG CHILDREN
  • Recipes tested and APPROVED by my own toddler twins!
  • 35+ RECIPES including breakfasts, mains and sweets
  • ALLERGY-FRIENDLY :Lots of nut-free and gluten-free friendly recipes and all dairy and egg- free
  • Suitable for children aged 12 months +
  • Suitable for vegan and non-vegan families
  • Recipes developed and styled by myself
  • Buy it now by clicking here






10.7.17

Vegan Chocolate Chunk PB Blondies

Last week I made these healthy vegan blondies (similar to brownies minus the chocolate so they are blonde haha) with chocolate chunks and peanut butter. They were delicious and did not last long in our house! My toddler twins have not had chocolate much so far in their lives and they absolutely loved the chocolate chunks on top but it was a little messy! I avoided melted chocolate finger prints on our white walls but just! 

I have popped the recipe below. I hope you enjoy it and leave a comment or tag me on Instagram if you make it/ have questions. 


8.7.17

Vegan Baked Chocolate Glazed Sprinkle Donuts

Happy Saturday! I have the perfect recipe for you to make this weekend! I promise you won't regret it!

These healthy donuts are my absolute favourites! I have made them 3 times already and they were a bit hit with my hubby and twins! So go and make them!

Plus this recipe is super simple and uses very simple ingredients. You can swap the coconut sugar for normal sugar to make it even more simple!

Still healthier than normal donuts are these are baked not fried and low in fat and lower in sugar! win win!

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